we're pro-abortion
and we love breakfast pastries
Everywhere that abortion was on the ballot, we won. I’m so proud of us!! Thank you to voters in Kentucky, Vermont, Michigan, Montana, and California who voted to protect and affirm abortion access!! And thank you to the many of us who will keep fighting in our own states.
In case you missed it on the gram, here’s why I say I’m pro-abortion instead of pro-choice:
One: I hope that it contributes to destigmatizing the word abortion. By saying abortion when we mean abortion, it helps to normalize people’s experiences and decrease shame due to societal stigmatization.
Two: it is a *specific* term that directly speaks to the experiences of and validates people who have abortions.
Three: “Pro-choice” isn’t meaningful if there isn’t actually a choice, due to things like restrictions, bans, economic barriers, geographic barriers, etc! I want to clearly convey that I am unapologetically here for abortion access for anyone that needs it.
Four: There is nothing wrong with being pro-abortion, because there is nothing wrong with having abortions.
Five: I don’t determine what language to use based on what might in some universe appeal to/make people comfortable who are anti-abortion, or on the fence. I determine which language I use based on my understanding of what people who have abortions need and how I feel I can be most supportive.
And please note: the language I use has evolved along the way. I used to say pro-choice when I really meant pro-abortion. I want to let you know that it’s okay to change the language you’re using if your understanding shifts.
I loved recording this
podcast episode! Click here to listen to and I chat about flavor combos, politics, and Baking by Feel!
a recipe:
cherry buns
If you love cinnamon rolls but aren’t in the mood for cinnamon, this is the pastry for you! This recipe makes a pan of pillowy buns swirled with sweet cherry preserves and lemon zest, topped with a tangy cream cheese and almond frosting.
for the dough
1 cup whole milk
½ cup (1 stick, 113g)unsalted butter, cut into ½” slices
4-½ cups (585g) all purpose flour
½ cup (100g) granulated sugar
2-¼ teaspoons (7g, 1 standard packet) active dry yeast
1 teaspoon kosher salt
2 large room temp eggs
a couple of teaspoons vegetable oil, to coat the bowl
for the filling
⅓ cup (67g) granulated sugar
1 tablespoon freshly grated lemon zest
¼ cup (4 tablespoons, 57g) softened unsalted butter
½ cup cherry preserves
for the frosting
6 tablespoons (85g) softened unsalted butter
4 oz (113g) softened cream cheese
2 cups (240g) powdered sugar
2 tablespoons cherry preserves
¼ teaspoon almond extract, (do a ½ teaspoon if you’re looking for a more intense almond flavor)
the how-to: dough
In a glass measuring cup (or medium heat proof bowl), combine the milk and butter. Microwave in 30 second increments, stirring in between, until the butter is just melted. Set aside to cool to lukewarm temperature - we don’t want hot milk here, just warm!
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and kosher salt.
Add the eggs to the lukewarm milk/butter mixture and whisk with a fork to combine. Pour the wet ingredient mixture into the dry ingredient mixture. Knead the mixture with the dough hook for 8-9 minutes, until it feels slightly sticky but smooth. If your dough feels too wet, add another tablespoon or two of flour. Scrape the dough out onto a lightly floured surface and lightly coat the bowl in vegetable oil. Return the dough to the bowl and cover it with plastic wrap. Let rise out on the counter for 1-½ - 2 hours (depending on how warm your kitchen is), until nearly doubled in size. If you press your finger lightly into the dough, it should spring back.
the how-to: filling & assembly
Grease a 9x13” pan and set it aside.
In a small bowl, rub the lemon zest into the sugar using your fingertips (this helps release the oil which means more flavor!).
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out into a 12”x18” rectangle. Coat the rectangle evenly with the softened butter, leaving a ½” border on each side. Spread the cherry preserves on top of the butter, again leaving a ½” border on each side. Scatter the lemony granulated sugar evenly over the top. Starting on a long edge, roll the dough up into a tight cylinder. Pinch the seam to seal. Using dental floss (ideally not minty, but minty will work just fine if that’s all you’ve got!), cut the cylinder into 12 equal sections by sliding the floss underneath the dough and crossing the two ends past each other - slicing through the dough.
Place each bun into the 9x13” pan. You’ll end up with four rows of three. Cover the pan with plastic wrap and set it out on the counter to rise for another 45-60 minutes, until puffy. While the buns are rising, preheat your oven to 350 degrees F.
Take the plastic wrap off and bake at 350 degrees F for 30-33 minutes, until lightly golden brown on the top and not doughy if you stick a tester in the center.
the how-to: frosting
While the buns are in the oven, make your frosting! In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium high speed until smooth (about one minute). Add the powdered sugar and beat until creamy (about another minute). Add the cherry preserves and almond extract and beat until combined.
As soon as you take the buns out of the oven, pour the frosting over them and spread it around evenly.
Store in the fridge, covered, for up to 5 days. Reheat in the microwave.
sunday secrets from the cutting room floor:
“I just had my birthday party and felt like no one there was even paying attention to me”
“Last time I said I hate my flatmate. Well, we kinda made peace.”
“Just moved to a new city with my bf and it’s been a lot more downs than ups so far”
“Leaving my ex for my best friend is the worst mistake I’ve ever made”
“I am seeing my therapist for the first time in months tomorrow…might just weep for an hour”
“I’m not alone but I’m so so lonely”
“I feel pressure to finish grad school for my parents but I hate it”
“Went out to dinner with my partner’s family and I always feel out of place. Wish he tried to change that.
“The only time I truly opened myself up to a partner I was dumped because I was too much and it hurt”
“I got my IUD last week and I’m so proud of my decision!”
weekly abortion affirmation:
You are not alone. I’ve had an abortion too!
baking tip of the week:
Gather all of the ingredients and tools you’ll need before you start baking - I like to line them up on the counter in the order I’ll need them.
my current fave pic of Otie:
some notable (and less notable) things
I’m opening my holiday shop the weekend after Thanksgiving! You can expect ornaments, holiday card packs, magnets, keychains, stickers, and various other stocking stuffer like things. Don’t worry: you’ll get an email when it’s live. Here’s a sneak peek at those holiday cards:
If you, like me, like Parade underwear (special shoutout to the comfy & ginormous mesh high rise boyshort), I got us a discount code: thesweetfeminist
I had the *most* incredible miso caramel latte at Elle while I was in DC.
In case you missed my conversation with the incredible Kerry Diamond about Baking by Feel in partnership with Book Larder, you can watch the recording here.
The number of Christmas trees (all sizes) I currently have in my home: 11
A huge thank you to everyone who came out to last week’s event at Bold Fork Books - I so loved meeting you all! And: we raised over $500 for DC Abortion Fund from the raffle alone!
xoxo,
your favorite becca